SERVES 4 • PREP TIME: 5 MINUTES • COOK TIME: 8 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
Saag means “spinach or other leafy greens” in Punjabi. It’s typically made with mustard greens. This version uses spinach, one of the highest sources of quercetin, an antioxidant that may improve blood vessel health, decrease blood pressure, and increase nitric oxide production, allowing for better blood flow. Toasted chickpeas flavored with caramelized garlic and a mixture of sweet-and-savory spices from curry powder make this recipe shine. Oat milk gives it a nice creamy texture. This pairs well with ½ cup of quinoa or brown rice to soak up the delicious juices.
2 teaspoons avocado oil
3 garlic cloves, crushed and diced
1 (16-ounce) bag frozen spinach
1 teaspoon curry powder
½ cup unsweetened oat milk
2 cups canned chickpeas, drained and rinsed
¼ teaspoon freshly ground black pepper
1
.
In a medium pot, heat the oil over medium heat and add the garlic. Cook for about 1 minute, until the garlic sizzles.
2
.
Add the spinach and curry powder and cook for 2 minutes, until the spinach defrosts.
3
.
Add the oat milk, chickpeas, and pepper. Cover and cook for about 5 minutes until the liquid bubbles, the chickpeas soften,
and the dish becomes fragrant. Serve warm or store in an airtight container in the refrigerator for up to 4 days.
SUBSTITUTION TIP:
Swap the chickpeas for cubed extra-firm tofu, which will resemble a consistency similar to a saag paneer (a cheese curd saag).
Per serving:
Calories: 185, Total fat: 6g, Saturated fat: 1g, Cholesterol: 0mg, Sodium: 104mg, Potassium: 557mg, Magnesium: 109mg, Carbohydrates: 26g, Sugars: 4g, Fiber: 9g, Protein: 10g, Added sugar: 0g, Vitamin K: 476mcg